Please enable JavaScript.

Coggle requires JavaScript to display documents.

WHO PRACTICES SUSTAINABLE COOKING? (CONSCIOUS INDIVIDUALS (ANU GANAPATHY…

- - - - INDIGENOUS RICE PROJECT
      - FARM-TO-FORM APPROACH
        
        COMPOST ALL THE WASTE GENERATED FROM THE KITCHEN
        
        BENGALI, GOAN AND JAPANESE INSPIRED DISHES, CELEBRATING INGREDIENTS THAT ARE REGION SPECIFIC
        
        COLLECT PLANTS AND SEEDS FROM VARIOUS PARTS, GROW THEM IN THE BACKYARD OF THE RESTAURANT
        
        PRACTICE LOCAVORISM
- - - - COMPANION FARMING
      - COLLECTING SEEDS
  - - - GROW WHEAT, GRAINS, REAR COWS ON THE FARM TO MAKE A VARIETY OF BREAD AND SPREADS
      - CHHACHHRAULI, YAMUNA NAGAR, HARYANA
  - - - BELIEVES IN THE FARM-TO-FORK PHILOSOPHY
      - WORKS WITH LOCAL, ORGANIC PRODUCERS AND SUPPLIERS
      - CONDUCTS HEALTHY EATING WORKSHOPS
      - SPOKE AT THE FIT-BENGALURU EVENT
- - - - HAE - SET UP BY 2 IT PROFESSIONALS AS A WEEKEND ACTIVITY
        
        PRACTICE NATURAL FARMING AS OPPOSED TO ORGANIC FARMING
        
        METHODS LIKE THINNING, COMPANION FARMING, USING WOOD-CHIPS TO PREVENT THE GROWTH OF WEEDS AMONG THE PRODUCE
        
        USE OF NEEM OIL TO KEEP PESTS AWAY
        
        SUSTAIN A FEW MORE FAMILIES FROM THE PRODUCE GROWN
        
        WASTE GENERATED FROM HARVESTING IS CONVERTED INTO COMPOST ON THE FARM, USED AS WELL